837 White Plains Rd.
Scarsdale, NY 10583
Telephone: 914-725-3450
Fax: 914-725-8401 |
|
The Menus |
|
Lunch |
Fish Market Lunch |
Dinner |
Prix Fix Dinner |
Dessert |
 |
|
Eastchester Fish | Home |
 |
|
Prix Fixe Dinner
Menu
Subject to
change based on availability
Select an Appetizer or Dessert
to accompany your Entrée
Prix
Fixe Menu Available from 5:00 –
6:30
Monday through Thursday
(We ask that you order by 6:30)
$24.95 |
Choice of Appetizer
Two Minute Calamari
Prince Edward Island Mussels
Salad of Organic Lettuces
Manhattan or New England Clam
Chowder |
Choice of Entrée
Pan Seared Tilapia
Brook Trout Almondine
Fish & Chips
Fish of the Day
Pan Seared Salmon
Land Lover’s Entrée of the Day |
Choice of Dessert
Profiteroles
with
Kit Kat Bar ice cream and hot
chocolate sauce
Almond Bread Pudding
with peaches and cherries served
with vanilla ice cream
Berries in a Pastry Shell with fresh glazed strawberries in a puffed pastry
with crème anglaise and
raspberry coulis |
|
Choice of Coffee or Tea |
Return to Top |
|
|
Lunch Menu |
Raw Bar Selection
Top Neck / Little
Neck Clams $1.95/each
Pine Island Oysters
$2.25/each
Shrimp Cocktail $3.00/each
|
|
Salads
|
|
Roasted Beet Salad with baby
arugula, frisee, walnuts and
Coach Farm goat cheese with a
Dijon mustard
10 |
Spinach Salad with Grilled Sea
Scallops or Grilled Shrimp
granny smith apples and sautéed
mushrooms with warm bacon
dressing
14 |
Chicken or Shrimp Cobb Salad
hearts of romaine with tomatoes,
avocado, bacon and crumbled
Maytag bleu cheese with sherry
shallot vinaigrette
Grilled Chicken – 12 Grilled
Shrimp – 14 |
Bok Choy Salad with Grilled
Atlantic Salmon green
scallions, crunchy noodles and
slivered almonds with sweet
sesame vinaigrette
14 |
Grilled Shrimp Salad with
baby greens, tomatoes and feta
cheese with champagne
vinaigrette
12 |
Peeky Toe Crab &
Avocado Salad
with pear tomato,
red onion, gaufrette potatoes
and fennel
emulsion
12 |
Soups
|
New
England & Manhattan Clam Chowder
6
|
Soup du Jour
6 |
|
Top |
|
Sandwiches
Includes cup of New
England/Manhattan Clam Chowder
or side salad
|
EFG Club Sandwich grilled
shrimp, avocado, bacon and
tomato with basil mayonnaise on
brioche
12 |
Grilled Tilapia Sandwich
with pico de gallo sauce
on a brioche
12 |
Crabmeat Melt open face
grilled Swiss cheese on whole
wheat bread with avocado, tomato
and Maryland crabmeat
14 |
Grilled Cod Fish Wrap with
shredded cabbage, guacamole,
black beans and taco seasoning
12 |
Honey Wheat Wrap with Shrimp
Salad
12 |
|
Entrees |
|
Grilled Fish
served with choice
of side salad or
cole slaw
Tilapia -12
Swordfish - 16
Tuna - 16 Salmon
- 14 |
|
Maryland Jumbo Lump Crabcake
with lobster sauce and red
pepper preserves & french fries
14 |
Fish & Chips fresh cut scrod
with our famous beer batter &
french fries
12 |
Simple Lemon Sole
melted leeks with capers,
tomatoes & thyme scented fumet
15 |
Spanish Bouillabaisse with
rock shrimp, manila clams,
mussels and scallops
12 |
Fish of the Day over garlic
crushed potatoes, wild
mushrooms, peas & Dijon beurre
blanc
14 |
Saffron Seafood Risotto with
scallops, shrimp, crab meat,
asparagus and tomatoes
15 |
Fresh Idaho
Potato Crusted Filet of Fish
served
with homemade coleslaw
14 |
Fried Calamari
with marinara sauce served with
a mixed green salad
14 |
|
Prince Edward Island Mussels
with three herbs and white wine
broth served with a mixed green
salad
12 |
|
Top |
|
Fish
Market Lunch Menu
914-725-3450 extension #3 |
WRAPS AND
SANDWICHES
(served with choice of
cup of chowder or french fries or cole slaw) |
Shrimp Salad Wrap
$7.99 |
Grilled Vegetables and Goat
Cheese Wrap
$6.99 |
Crab Cake Sandwich
$8.99 |
Fried Cod Sandwich
$6.99 |
Fresh Salmon Salad Sandwich
$6.99 |
SALAD
(served with cup of chowder) |
Grilled Shrimp Caesar Salad
$7.99 |
|
FISH |
Fish and Chips
$7.49 |
Fried Shrimp and Chips
$8.99 |
|
SOUPS |
New England Clam Chowder
$2.50/cup $5.00/pint |
Manhattan Clam Chowder
$1.99/cup $3.50/pint |
Bouillabaisse
$5.99/pint |
Soup du Jour
P/A |
|
Our food is made to order –
please call in advance to expedite your
order |
|
914-725-3450 extension #3 |
|
Top |
|
|
Dinner
Menu |
|
Raw Bar Selection |
Little Necks
1.95 each |
Stone Crab Claws
6.00 each |
Shrimp Cocktail
3.00 each |
Top Necks
1.95 each |
|
|
Oysters
2.25 each |
|
Malapeque-Prince Edward
Island; sweet, small and thin
meat with a clean finish
Spinney Creek-Maine,
plump, full meat, sweet with a
salty finish
Blue Point-Connecticut
side of Long Island, juicy,
briny, firm & plump clean finish
St. Simon – New Brunswick,
Canada; small, very salty, very
briny and delicate
Pemaquid-Maine; juicy,
slightly briny, plump, mineral
finish |
|
2.85 each
|
|
Kumamoto-Washington; rich in
flavor, almost buttery, slight
mineral finish |
Soup
New
England Clam Chowder / Manhattan
Clam Chowder
7
Butternut Squash with Scallops
8
|
|
First
Course |
|
Carpaccio of King Salmon &
Yellow Fin Tuna with Asian
pears, gingered shallots &
kaffir lime oil
12 |
|
Salad of Organic Lettuces
and grape tomatoes with aged
balsamic & sherry vinaigrette,
pumpkin oil
8 |
Hearts of Baby Romaine Lettuce
with roasted red peppers and
Maytag blue cheese dressing
11 |
|
Spinach Salad with tomatoes,
avocado, fried Coach Farm goat
cheese with white balsamic
vinaigrette
11 |
|
Peeky Toe Crab & Avocado Salad
with pear tomato, red onion,
gaufrette potatoes and fennel
emulsion
12 |
|
Roasted Beet Salad with baby
arugula, frisee, walnuts,
Coach Farm goat cheese and
Dijon mustard vinaigrette
11 |
EFG Salad iceberg lettuce,
avocado, portabella mushrooms
and grape tomatoes with white
balsamic vinaigrette
9 |
|
Pepper Seared Tuna and
poached lobster and pickled
vegetables and a Port wine glaze
14 |
Homemade Cavatelli with wild
shrimp, marscapone and truffle
essence
12/24 |
Crispy Octopus with shaved
fennel, pickled onions & candied
lemon vinaigrette
12 |
Maryland Jumbo Lump Crabcake
with lobster sauce and red
pepper preserves
12 |
Two Minute Calamari pine
nuts, black currants & jalapeno
pesto
10 |
|
Prince Edward Island
Mussels with three herb
broth and white wine
10 |
|
Maine Steamers
with drawn butter and
natural broth
12
|
|
Top |
|
|
Second
Course |
|
Specials |
|
Whole Grilled
Fish with
capers,
tomatoes, extra
virgin olive oil
served with
grilled
vegetables |
|
Branzino -
31 |
Pompano
- 29 |
White Sea Bass -
24 |
|
Pan Seared Golden Snapper
over garlic crushed potatoes,
wild mushrooms and peas with a
Dijon mustard beurre blanc
26 |
|
|
|
|
Dover Sole a la Monegasque
over capers, red peppers, lemon,
hazelnuts with meuniere sauce
36 |
|
Pan Seared Wild King Salmon
with basmati rice, pickled
shallots and red wine sauce
28 |
|
Grilled Swordfish with
polenta gateau, wild mushrooms
and a white wine al la
forestiere
27 |
|
Saffron Seafood Risotto with
scallops, shrimp, crabmeat,
asparagus and tomatoes
26 |
|
Steamed Maine Lobster with
drawn butter, baked potato and
cole slaw
P/A |
|
Fresh Herb Tagliatelle with
slow cooked shrimp, scallops,
mussels, clams, and spicy
crushed tomatoes
12/24 |
|
Fish & Chips fresh cut fish
filet in out famous beer batter
and fries
19 |
|
Pan Seared Red Snapper with
parmiagiano reggiano, sautéed
spinach and red pepper coulis
26 |
|
Fresh Black “Squid” Tagliatelle
with calamari, pine nuts,
capers and black currants in a
light tomato sauce
11/22 |
|
Parmesan Encrusted Cod over
sautéed spinach, tomato,
asparagus, artichokes and
vegetable nage
26 |
|
Pan Roasted Sea Trout over
wild mushrooms, baby carrots,
haricot vert and a burst of
tomato vinaigrette
24 |
|
Surf & Turf filet mignon and
lobster with red wine balsamic
vinaigrette, parsley, oil and
lobster veal au jus
29 |
|
Brook Trout Almondine with
leaf spinach, toasted almonds &
lemon brown butter
21 |
Pan Seared
Scallops
with roasted Israeli cous cous,
white beans and pepper nage
24 |
|
Simply Broiled Filet Sole
with baby carrots, haricot vert,
leeks, caper Mediterranean salsa
26 |
|
For Land
Lovers |
New
York Shell Steak
over mashed potatoes, haricot
vert, cipollini onions, Port
wine sauce
34 |
|
Braised Short Ribs over
sautéed baby spinach and a
cabernet sauce
26 |
|
Pan Seared Free Range Amish
Chicken over chorizo,
fingerling potatoes and cabbage
au jus
24 |
|
Pan Roasted “Niman Ranch” Pork
Chop over candied garlic
potatoes, broccoli rabe and
nicoise sauce
25 |
|
Top |
|
|
Dessert |
Comice Pear Pound Cake
With caramel ice cream
8 |
Profiteroles
Kit Kat Bar ice cream and hot chocolate
sauce
8 |
Our Special
Souffles
(please allow 20 minutes)
Chocolate,
Bailey’s Irish Cream,
Grand Marnier
Crème
anglaise
10
|
French Bread
Pudding
Crème anglaise and berry sauce
8 |
|
Old
Fashioned Sundae
Banana
walnut praline ice cream, fresh fruit,
chocolate
sauce and toasted nuts
7 |
|
Berries in a
Pastry Shell
Fresh glazed
strawberries in a puffed pastry with crème
anglaise and
raspberry coulis
8 |
Trio of
Sorbets
With fresh fruit, mango, & raspberry
coulis
7 |
Chocolate
Lava Cake
With vanilla ice cream, glazed
strawberries and hazelnut tuile
8 |
|
Beverages |
Regular and
Decaffeinated Coffee
2 |
Regular and
Decaffeinated Illy Espresso
3 |
Regular and
Decaffeinated Illy Cappuccino
4 |
|
Assorted Herbal Tea
~3 / Tea ~ 2 |
|
Top
Home | Restaurants by Cuisine | Related Businesses
| Restaurants by Location | Email |
|
|
|
|
|
|
|
|